Soak the bread in cream or half-and-half and set aside.

Slice the onion and sauté it in butter until soft and lightly golden. Squeeze the soaked bread well, then blend it with the sautéed onion until smooth.

In a large bowl, combine the ground chicken, salt, black pepper, and garlic powder. Add the blended bread and onion mixture and mix well for 3–5 minutes until smooth and sticky.

In a large skillet, melt butter and sauté the chopped onion for about 4 minutes. Add the carrot and cook for 5 minutes, then add the bell pepper and cook for another 6 minutes.

Stir in salt, black pepper, oregano, paprika, tomato paste, and garlic. Cook for 3 minutes until fragrant.

Sprinkle in the flour, stir, and cook for 2 minutes. Slowly pour in the broth or water, then add the heavy cream and stir until smooth.

Lightly wet your hands with water, form large chicken meatballs, and gently place them into the sauce.

Cover and simmer for 10 minutes. Carefully flip the meatballs, cover again, and cook for another 10 minutes until fully cooked.

Garnish with fresh parsley and serve hot.